Prep 10 mins
Cook 1 hr
Recipe from a book called Let the Kids Cook and put out by a local supermarket and distributed in a show bag at the royal agricultural show. Cooking time is chill time. Please feel free to use fruits that are seasonal at the time or what you like, after all the basis is the yogurt and mueslie and the fruit the decoration and for health when using fresh, use what is seasonal.
- 250 g strawberries (cores removed and sliced)
- 250 g blueberries
- 1⁄2 pineapple (small, peeled and diced)
- 2 cups muesli (toasted)
- 2 cups vanilla yogurt
- Combine the fruit in a bowl.
- Using four glasses (parfait are great), distribute half of the fruit between the four glasses.
- Add a layer of yoghurt over the fruit and another of muesli.
- Repeat layers and chill, then serve and enjoy.
Mmm, this is such a great dessert style breakfast! LOVED it! The yogurt goes so well with the crunchy muesli and fruit. Mmmm! I used home-made chunky applesauce with vanilla and cinnamon in place of the mixed berries, which worked out very well.
THANK YOU SO MUCH for sharing this wonderful keeper with us, Pat!
Made and reviewed for Group Citrus Glitters during the Aussie/NZ Recipe Swap #57 October 2011.
Delicious! I used some frozen blueberries and a couple cut-up frozen strawberries. Because my yogurt was plain, I mixed some agave nectar in it before getting started on the rest. When I checked "muesli" on Zaar it sent me to the granola page, so I figured maybe "granola" is the American term for "toasted muesli". That's the long way of saying I used store-bought granola. lol! This was really good! Thanks!
A delightful recipe and one in which I eat most days for my lunch. I used a fresh red pear and also my own home-made granola. Healthy, filling and oh-so-yummy. :-)